elt.
Combine tomatoes, onion, bell pepper, olive oil and vinegar.
1. To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice,
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
minutes.
Add chopped bell pepper and stir-fry about 5
ray, season with salt and pepper.
Preheat your grill. I
utter, add in the sliced bell peppers, garlic, onions and cumin
Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
To make the roasted red pepper salsa: Place all the ingredients in
BROIL the bell pepper halves for about 10 minutes
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast
RED PEPPER SAUCE:
Roast the red
o the bowl.
Seed bell pepper and cut into 1/2
urning when baking.
RED PEPPER SAUCE:
Place garlic cloves
rain on paper towel; cool. (Recipe can be made ahead to
turning. Add the strips of pepper and saute for another 2
Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.
he sliced carrots, onion, red bell pepper, garlic and dryed chili flakes
n the crushed pineapple, carrot, bell pepper and meatballs; gently stir until
nd lime, garlic, oil and pepper; marinate pollock one hour.
***Note, to roast the bell pepper: place on a hot, dry